Ingredients
1
head Boston lettuce, torn
1
pint Campari tomatoes, quartered
1
small red onion, halved, thinly sliced
1
cup crumbled blue cheese (4 oz)
1/2
cup olive oil
1/3
cup pear juice
2
tablespoons white balsamic vinegar
1
teaspoon lemon juice
1/2
teaspoon Dijon mustard
1
clove garlic, finely chopped
1/2
teaspoon freshly ground pepper
1/4
teaspoon coarse sea salt
Preparation
In large bowl, toss lettuce, tomatoes, onion and cheese; set aside.
In jar with tight-fitting lid, shake remaining ingredients until well blended. Drizzle dressing over salad; toss to coat. Serve immediately.
